May 30

Crockpot Southwest Chicken Pasta

Posted by Crystal // 12 Comments »

My Crockpot Southwest Chicken Pasta is a staple in my home & family favorite. It’s simple & so delicious! Alternatively, you can cook it in the oven too. You can also switch out the pasta for rice, and it’s yummy either way!

If you follow my Instagram page, you know that last week I did a lot of traveling. I went up to Kentucky to tour Papa John’s headquarters (with Papa John himself, I might add!) and as soon as I flew home, I packed a bag and went right back out the door and headed to Asheville with my high school friend, Heather, for a 3 girls’ weekend (that post will be coming soon!). Monday was my first day back home for a week, and my feet have been dragging and I haven’t wanted to do much else other than lay on the couch or in the bed…with either the remote or a good book.

I think I need a vacation to recover from my vacation.

A personal masseuse would be nice too.

I didn’t cook for a couple days when I came home. My poor family were starving at this point because we were out of food that you could just heat up in the microwave..and everything that was left required them to actually cook. Oh, the horror.

Now, when I’m tired and don’t want to do much – my crockpot is my best friend. And I had everything I needed on hand to make a family favorite…. Crockpot Southwest Chicken Pasta. Although, sometimes we switch out the pasta for rice…and it becomes Southwest Chicken & Rice. This recipe works both in the crockpot (as I’m sharing today) and it also works in the oven (check out the recipe at the bottom of the post for those instructions too).

It’s been a staple recipe in my home since my husband & I first started our family over 15 years ago. Yes, I got married when I was 4 years old if you were wondering, I’m only 19 right now after all. 😉 It’s well loved by all our family members, and it’s simple as can be to prepare.

Here’s what you need:

Sometimes I sprinkle crushed cheese crackers on top for some added crunch factor, and sometimes I don’t… so that ingredient y’all is totally up to you.

I usually have leftover chicken on hand & I use it for this recipe – but will season it with taco seasoning & garlic powder to taste. A lot of times when I make my Mexican Style Meat, I’ll save some specially for this recipe. But, other times, I just take a pound of raw boneless skinless chicken breasts and sprinkle them generously with taco seasoning & garlic powder, & then sear them off in a skillet until they’re cooked through.

Slice your chicken breasts into small chunks.

Boil a 16oz box of rotini noodles in water until just cooked, approximately 8 minutes. Drain.

Mix together the cooked rotini, chopped chicken breasts, 1 can cream of chicken soup, 1 can cheddar cheese soup, 8oz chopped green chiles, along with salt & pepper to taste.

I highly suggest shaking on a little bit of your favorite hot sauce into the mix if you want an extra little kick!

Spread into a slow cooker sprayed with nonstick cooking spray.

I recently picked up this 9×13 Casserole Crockpot that I am absolutely in love with!

Cover, cook on low for 2 to 2.5 hours. Remove the cover, sprinkle on 2 cups of shredded cheddar cheese – and cook for an additional 15-30 minutes, or until cheese is melted.

Alternatively, you can spread the mixture in a 9×13 casserole dish and bake for 25 minutes – then sprinkle on the cheese, and cook for an additional 10 minutes.

You can leave this on warm for a while too with the crockpot so people can help themselves to a hot meal as they get ready without worrying about it getting cold.

Garnish with crushed cheese crackers, if desired – it’s really yummy with them!

This meal is SO good – whether you make it in the crockpot or in the oven. You can sub out the pasta for rice if you like, and it’s delicious either way.

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5 from 2 votes